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    Home » Sabzis

    Cabbage Sabzi (Kobi Bateta Nu Shaak)

    Published: May 6, 2022 · Last Modified: May 5, 2023 by Kanan Patel / 36 Comments

    Jump to Recipe Pin Recipe
    Kobi bateta nu shaak with rice in the back.

    Cabbage Sabzi Recipe - Homey, healthy yet delicious side dish made with cabbage, green peas and potatoes spiced with a few spices. Best served with roti or paratha.

    Cabbage sabzi served in a white bowl.
    Jump to:
    • ❤️About This Cabbage Sabzi Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳How To Make Cabbage Shaak (Sabji)? 
    • 💭Expert Tips
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Cabbage Sabzi Recipe

    Gujarati Style: This is my mom’s recipe and I grew up eating this cabbage shaak at least once a week. 

    In the Gujarati language, it is called kobi bateta nu shaak or Kobi nu shaak. If you translate it into English then kobi=cabbage, vatana=green peas, bateta=potatoes and shaak=sabzi or dry vegetable dish.

    Scalable: You can double, triple the recipe as per your requirement.

    🧾Ingredient Notes

    • Cabbage: It is a kind of vegetable that cooks very quickly. Also, cabbage stays fresh for weeks in the refrigerator. So I always keep it in the fridge and make this cabbage sabzi whenever I am short on time.
    • Potato: It provides body and texture to the dish. When it comes to Indian cooking, I prefer to use Yukon gold or red skin potatoes. 
    • Green peas: Here I have used frozen peas. Here in the USA, I get the best quality frozen peas from Costco. It provides little sweetness to the dish which blends very well with cabbage. Trust me, cabbage and peas taste fantastic together.
    • Curry leaves: It adds a nice aroma and a unique flavor to this kobi nu shaak. Do not skip it.
    • Spice powders: Only 3 spice powders (turmeric, coriander and red chili powder) are added in this cabbage sabzi. All three are used in a little amount so you can have the flavor of cabbage and not the flavor of the overpowering spices.

    👩‍🍳How To Make Cabbage Shaak (Sabji)? 

    1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.

    2) Add curry leaves and chopped green chilies. Saute for 30-40 seconds.

    3) Add hing and turmeric powder.

    4) Immediately add cabbage, peas and potatoes. Mix well.

    Collage of 4 images showing tempering of mustard, cumin seeds, curry leaves and green chili, adding veggies.

    5) Add salt, red chili powder and coriander powder.

    6) Mix well so the spices are evenly coated with the veggies.

    7) Cover and cook for 12-15 minutes or until veggies are fork-tender. 

    8) Do stir two-three times in between and make sure that shaak is not sticking to the bottom of the pan. Once potatoes are soft and tender, turn off the stove. Keep cabbage sabzi pan covered until the time of serving.

    Collage of 4 images showing adding, mixing spices, covered with a lid and cooked sabzi.

    💭Expert Tips

    If you are in rush then you can use a food processor to chop the cabbage. But there will be a difference. If you have shredded by knife then you will have a nice long shred which you won’t get using a processor. But if you don’t care, go with any method.

    Slightly undercooked & crunchy cabbage or Completely cooked soft cabbage? 

    • If you like your cabbage to be on a little underdone side then keep the potato pieces smaller. So potatoes get cooked and cabbage still stays crunchy. 
    • If you like soft and cooked cabbage then keep the potato size as shown in the pic.

    Variations:

    • Follow the same procedure only for cabbage or cabbage-peas or cabbage-potato.
    • You can add chopped or grated carrots as well.
    Kobi bateta nu shaak with rice in the back.

    Check Out Other Sabzi Recipes

    • Aloo shimla mirch
    • Long beans sabzi
    • Bhindi masala
    • Lauki sabzi
    • Aloo gobi

    Did you try this cabbage shaak recipe? I’d love to hear about it! Click here to leave a review

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Cabbage sabzi served in a white bowl.
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    Cabbage Sabzi (Kobi Bateta Nu Shaak)

    4.80 from 10 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Cabbage Sabzi Recipe - Homey, healthy yet delicious side dish for your roti or paratha. This is Gujarati style kobi bateta nu shaak.
    Author: Kanan
    Course: Main Course
    Cuisine: Gujarati
    Calories: 141kcal
    Servings 3
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2-3 tablespoons Oil
    • ¼ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 1 Green chili finely chopped
    • 6-7 Curry leaves
    • ¼ teaspoon Hing (Asafoetida)
    • ½ teaspoon Turmeric powder
    • 3 cups Cabbage shredded
    • ½ cups Green peas
    • ½ cup Potatoes cubed
    • ½ teaspoon Coriander powder
    • 1 teaspoons Red chili powder
    • Salt to taste
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    Instructions 

    • Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.
    • Add curry leaves and chopped green chilies. Saute for 30-40 seconds.
    • Add hing and turmeric powder. Immediately add cabbage, peas and potatoes. Mix well.
    • Add salt, red chili powder and coriander powder. Mix well so the spices are evenly coated with the veggies.
    • Cover and cook for 12-15 minutes or until veggies are fork-tender. Do stir two-three times in between and make sure that shaak is not sticking to the bottom of the pan.
    • Once potatoes are soft and tender, turn off the stove. Keep cabbage sabzi pan covered until the time of serving.

    Notes

    Slightly undercooked & crunchy cabbage or Completely cooked soft cabbage?
    • If you like your cabbage to be on a little underdone side then keep the potato pieces smaller. So potatoes get cooked and cabbage still stays crunchy.
    • If you like soft and cooked cabbage then keep the potato size as shown in the pic. Here I have used cabbage, peas and potatoes.
    Variations:
    • Follow the same procedure only for cabbage or cabbage-peas or cabbage-potato.
    • You can add chopped or grated carrots as well.

    Nutrition

    Serving: 197g | Calories: 141kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 465mg | Potassium: 269mg | Fiber: 4g | Sugar: 4g | Vitamin A: 532IU | Vitamin C: 78mg | Calcium: 54mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Jim D.

      March 02, 2022 at 8:51 pm

      very good 😀5 stars

      Reply
      • Kanan Patel

        March 03, 2022 at 9:43 am

        thank you

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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